Cosy up with a tray of roasted chestnuts straight out of the oven. This easy step by step guide will show you how to roast chestnuts at home without too much hassle or anguish. Prepared and roasted in just 30 minutes, this simple method will have you roasting chestnuts all throughout autumn and winter.
👩🏻🍳 Why make this recipe
Roasted chestnuts are as traditional as you can get when it comes to Christmas and food. There is something so delightful and christmassy about the woody, smokey smell that only roasted chestnuts create.
If you have ever wanted to roast your own chestnuts or wondered how to roast chestnuts then this step by step, easy recipe is for you. And by the way....its super simple!
🥘 Ingredients
Theres is nothing complicated or fancy about roasting chestnuts. You just need.....raw chestnuts with their shells on and a pan of water.
Ingredient notes
Chestnuts: Select chestnuts that are firm with a nice rounded shape. Flatter chestnuts tend to be more difficult to cut and peel.
Amount of chestnuts: Once chestnuts are roasted and peeled and ones that won't peel or are bad have been discarded, you are left with around half the weight of what you started with. Therefore buy double the amount of what you like to end up with.
Water: Simmering the chestnuts in water before roasting will help to separate the shells from the nut and will allow the chestnuts to steam once in the oven.
🔪 Step by step instructions
- The most important step in this process, before you do anything, is to slice into the chestnut shells. Use a serrated knife and firmly hold the nut between your thumb and fingers (making a bridge over the knife). Slice one way and then the other to create a cross. Then turn over and do the same on the other side.
- Next place the prepared chestnuts into a small pan and cover with boiling water. Place on a medium heat and simmer gently for 5 minutes.
- Drain the nuts and transfer to a tray then place in a preheated oven (200°C/392°F) and roast for 15 minutes.
- Remove the nuts from the oven and transfer to a bowl. Cover with a towel and leave for 10 minutes to continue steaming.
- Uncover the bowl after 10 minutes and check that the shells are starting to open.
- Peel and remove the shells, discarding any that won't peel or that appear to be bad.
💭 Expert tips
- Score a cross in both sides of the chestnut shell. This ensures that the water gets in all around the nut and fully steams once in the oven. This will help when peeling.
- When scoring in the crosses make sure to cut all the way through the shell and reach the kernel.
- Once roasted, transfer the chestnuts to a bowl and cover immediately to trap the heat and continue the steaming process.
❓ Frequently asked questions
Roasted chestnuts are a fantastic snack and great to nibble on just as they are. Serve with the shells on or off and place in a brown paper bag for that extra touch of authenticity.
Strictly speaking you don't have to soak and simmer chestnuts before roasting. However, skipping this step will make it much harder to peel the nuts.
Uncooked and unpeeled chestnuts will keep for 2-3 weeks when stored in a dry and well ventilated place. Cooked chestnuts should be stored in the fridge and will keep for 2-3 days.
Chestnuts can be a great addition to autumnal and winter dishes. Try in a salad or add to a stuffing mix. I also use roasted chestnuts in my roast pumpkin soup recipe.
❄️ Other Winter recipes
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📖 Recipe
How To Roast Chestnuts
Equipment
- Small sauce pan
- Large bowl
- Tea towel
Ingredients
- 400 g raw chestnuts with shells on
- Boiling water from the kettle
Instructions
- The most important step in this process, before you do anything, is to slice into the chestnut shells. Use a serrated knife and firmly hold the nut between your thumb and fingers (making a bridge over the knife). Slice one way and then the other to create a cross in the shell. Then turn over and do the same on the other side. Repeat for all nuts.
- Next place the prepared chestnuts into a small pan and cover with boiling water. Place on a medium heat and simmer gently for 5 minutes.
- Drain the nuts and transfer to a tray then place in a preheated oven (200°C/392°F) and roast for 15 minutes.
- Remove the nuts from the oven and transfer to a bowl. Cover with a towel and leave for 10 minutes to continue steaming. Uncover the bowl after 10 minutes and check that the shells are starting to open.
- Peel and remove the shells, discarding any that won't de-shell or that appear to be bad.
- Serve with the shells on or off and place in a brown paper bag for that extra touch of authenticity.
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